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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner | 
| Authors: Peter P. Greweling, The Culinary Institute Of America (cia)
Publisher: Wiley
Category: Book
List Price: $65.00
Buy Used: $36.94
You Save: $28.06 (43%)
New (22) Used (10) from $36.94
Rating:  45 reviews
Sales Rank: 14104
Media: Hardcover
Number Of Items: 1
Pages: 400
Shipping Weight (lbs): 4
Dimensions (in): 11 x 8.5 x 1.4
ISBN: 0764588443
Dewey Decimal Number: 641.3374
EAN: 9780764588440
ASIN: 0764588443
Publication Date: March 6, 2007
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
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| Editorial Reviews:
Product Description
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
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| Customer Reviews: Read 40 more reviews...
WOW January 4, 2009
Just recieved this book as a gift. There is so much more than chocolate in here. I going to read it through first before I make anything. I am so excited about this book, pictures are excellent,the recipes look awesome (pretty straight forward to me). I think my first candies will be hot chocolate(marshmellow and ganache dipped in chocolate) and pb & j (peanut butter cream with a fruit jelly top dipped in chocolate). YUM!
Can't Wait to get started on these recipes! October 20, 2008
Great Book! If you're looking for the hard to find ingredigents ie Invert Sugar try pastrychef.com.
Excellent Chocolate Choice October 14, 2008
This book is a gold mine of technics and recipes for chocolate lovers. There are multiple time saving technics and clear instructions. From beginners to experienced candy makers, the information contained will inspire.
Wonderful combination of theory and practicality October 11, 2008
I have literally been looking for a bit of information on sugar crystal candy for years, and I found it here. It was well stated and understandable. Wonderful book. Perhaps not for the person looking for pages and pages of recipes, but certainly for the person who wants to go behind the recipes, this is the place.
very nice work October 7, 2008
All you need to know about chocolate is in this book. It gives a review of all topics related and explains why chocolate is such an special ingredient in culinary arts.
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